Note

Directions

Step 1

Cut the country ribs into 2 inch pieces. Coat with 2 tablespoons of the 5 spice mixture (See Note) and 2 teaspoons of salt. Mix well to coat, place in a zipper bag and refrigerate overnight, up to 24 hours.

30 minutes before Browning, Add another tablespoon of the mix to the rib pieces and coat well.

Step 2

Heat a tablespoon of oil in a Dutch oven over medium high heat. Brown the marinated pork pieces, remove and set aside.

Step 3

Add the sugar and 1/2 cup of water to the pot, stir to dissolve
the sugar. Cook until the sugar makes a caramel in the bottom of the pot. Add the ginger, chilis, and garlic... saute in caramel for two minutes. Add the fish sauce, rice wine and Haddar Sauce (or soy sauce). Bring to a boil.

Step 4

Add the browned pork and water. Stir well to coat.

Step 5

Reduce to low, cover, and simmer for 1 hour

Step 6

Remove the lid and continue cooking for 30 additional minutes.

Step 7

Remove the pork, add the bamboo shoots and slivered onion. Raise the heat to high and boil down until sauce thickens. (15 min for haddar Sauce, 10 minutes for soy sauce)

Step 8

Remove from the heat, return the pork to the pot and turn to coat.

Step 9

Cover until ready to serve. Serve with rice and broccoli sautéed with garlic.